Almond cake

Almond cake

By
From
Cooking from the Heart
Serves
10-12
Photographer
Mark Roper

This slice can be frozen. First cut slice into long strips and wrap well in foil. Freeze until required then cut strips into squares and sprinkle with icing sugar before serving.

This is a lovely light cake that can be used on Pesach or during the whole year. Enjoy, they are delicious!

Ingredients

Quantity Ingredient
6 eggs, separated
1 cup caster sugar
2 1/4 cups ground almonds
1 orange, juiced and zested
a few drops vanilla essence
1 1/2 tablespoons self-raising flour
slivered almonds, toasted, for decorating

Glaze

Quantity Ingredient
5 tablespoons apricot jam
1 1/2 tablespoons brandy

Method

  1. Preheat the oven to 180°C. Lightly grease a 26 cm round cake tin.
  2. Beat the egg yolks and sugar using an electric mixer until very pale and fluffy, then gradually add the ground almonds, orange juice and zest, vanilla and flour.
  3. In another bowl, beat the egg whites until they are stiff but not dry, then fold them into the egg yolk mixture.
  4. Pour the batter into the cake tin and bake for 40 minutes. Remove from the oven and leave the cake to cool in the tin for about 20 minutes before turning out.
  5. Bring the apricot jam, brandy and 2 tablespoons of water to the boil in a small saucepan. Reduce the heat and simmer until the mixture becomes thick and syrupy.
  6. Allow the glaze to cool, then pour the glaze over the cake. Sprinkle slivered almonds around the edge.
Tags:
Jewish
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